1 cup dried aduki beans
2.5 cups water
1 cup flour
1 egg, lightly beaten
1 1/3 cups milk (or coconut milk)
pinch salt
1 tsp vegetable oil
1/2 cup brown sugar
1/2 tsp vanilla
3 tbsp coconut oil
Turbinado sugar or raw sugar (optional)
1/2 cup creme fraiche, to garnish
Soak bean overnight in 4 cups of water. Drain and place in saucepan with 2.5 cups water. Bring to a boil and boil hard for 10 minutes, then reduce heat to simmer covered for about an hour or until all the liquid has been absorbed. Remove from heat and let cool.
While the bean are cooking, combine flour, egg, salt and milk in a mixing bowl to make a smooth batter. Heat a crepe pan or non-stick saute pan over medium high heat and brush lightly with oil. Ladle 2-3 tbsp batter into pan, swirling to spread into a 6-inch diameter crepe. Cook until crepe starts to brown, then flip and lightly brown the other side. Set aside on a plate and repeat with remaining batter to get about 8 crepes.
Place cooked beans and sugar into a food processor. Add vanilla and process until a smooth paste. Heat coconut oil in a wok or non-stick pan over medium heat. Add bean paste and cook, stirring frequently until the paste is very smooth and shiny. Remove from heat and place in a mixing bowl.
Preheat broiler. Spread a few tablespoons of the bean paste onto each crepe, fold into a rectangular parcel. Place seam side up on a baking sheet and broil briefly until crispy. Turn over and sprinkle with turbinado sugar. Broil until crispy and golden brown. Serve garnish with creme fraiche.